Maryland Crab Cakes With Creamy Caper-Dill Sauce Recipe

Tried it? Rate this Recipe:

This recipe for Maryland Crab Cakes With Creamy Caper-Dill Sauce, by Amanda Waters, is from Garris Chapel United Methodist Church ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Rinse, drain, and flake crabmeat, being careful to NOT break up lumps, and remove any bits of shell. Set crabmeat aside. Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender. Stir together green onion mixture, bread crumbs, egg, and next five ingredients. Gently fold in crabmeat. Shape mixture into 14 (2 1/2 inch) cakes. Place on an aluminum foil-lined baking sheet. Cover and chill at least one hour or up to 8 hours. Melt butter in a large non stick skillet over medium heat. Add crab cakes and cook in 2 batches 4 to 5 minutes on each side or until golden brown. Drain on paper towels. Serve with lemon wedge and creamy caper-dill sauce.

Sauce:Stir all ingredients together well. Cover and chill for up to one hour before meal time.

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.